We know not everyone can eat gluten and strive to provide gluten free options to our guest. After all a life without pasta is just wrong! Imagine growing up not being able to eat pizza or pasta with your friends … boo. Luckily there are ways to make pasta and pizza dough tasty and gluten free. It just takes a little creative cooking.

You can buy packaged gluten-free pasta sure, but nothing beats fresh made pastas and pizzas. If you feel like giving it a go here’s a gluten-free pasta recipe that will knock your socks off. Just make sure to follow the recipe closely the first time around then you can make tweaks to taste. Next time we’ll post a recipe for gluten-free pizza dough. Enjoy. Without any further babbling here you go.

Try it this Margherita Pizza recipe tonight

If you want a light pizza that goes perfect with a cold beer on a hot summer night. Then you’re in luck we’re going to hook you up with the per!ect Margherita Pizza recipe. Enjoy one this weekend or hey let us do the cooking for you and come and grab some of our new Texas beer selections.

Ingredients:

• Roll out your dough to the size and thickness you want. We like thin crust for this pie.

• 1 tablespoon extra virgin olive oil

• 2 garlic cloves, finely chopped

• 3-4 large basil leaves, cut into strips

• 2 small tomatoes, cut thinly

• 4 ounces mozzarella cheese, shredded

• 2 tablespoons parmesan cheese

Now how to make the magic happen.

• Heat oven to 450 degrees

• Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust so it turns out nice and crispy.

• Put on the finely chopped garlic evenly.

• Spread the mozzarella cheese all over the top, make sure you don’t over do it.

• Place the thinly sliced tomatoes across the entire pizza.

• Lightly salt and pepper the tomatoes with the kosher salt.

• Spread the fresh basil leaves. Just make sure you get some on the tomatoes and the cheese.

• Just pop you masterpiece in the oven for about 10 minutes, or until crispy and cheese melted to your liking.

• Now for the kicker … add some Parmesan cheese and crushed red pepper if you like.

About The Brick Oven On 35th

The Brick Oven on 35th opened its doors in 1996 and the current owners Magda & Jay McBride purchased the restaurant in September of 2000. Jay along with his brother Will, have been running the restaurant since. Our philosophy is to provide a great meal for a good price in a comfortable atmosphere.
The question most commonly asked at the Brick Oven on 35th is “are you related to the other Brick Ovens in Austin?”
Yes, we are related to the other Brick Ovens in Austin (all are a part of the same franchise) but our food differs due to the grains we use in our dough and many of our recipes and ingredients are different.